ottawa foodies

Hi everyone! Seems like there are many talented amateur chefs here! Just wanted if anyone has any tips on cooking with beef liver. Ive done some research but was wondering if anyone here has any tips or recipes to share from personal experience. Thanks!!

Mmmm, beer liver ...

And here I am thinking beer marinated liver-;) Maybe I should try that sometime!

My mom used to sauté beef liver in a little butter with some onions. I usually cook it under the broiler two minutes per side. It's actually quite tasty!

Whoops! My apologies for the typo, Zymurgist I agree that beer liver would be pretty good. Thanks for the tip pasta lover!

I fixed the typo... Beer->Beef in the topic title. Decreasing confusion in the title at the expense of increasing confusion in the above discussion. ;-)

I like to use the fresh veal liver from Loblaws. My favourite preparation is to sauté thinly sliced yellow onions in vegetable oil in a non-stick wok, set them on paper towel when done to remove excess oil, quickly wipe down the wok, fry the liver after it has been cut into smaller pieces and dredged in flour in the same wok with more vegetable oil, add the onions when the liver is done, season with salt and black pepper, then mix everything together.